Evaluación de los parámetros físico-químicos, microbiológicos y organolépticos de un queso fresco empleando cuajo vegetal a base de Ficina y Bromelina.
This study addresses the problem of the use of vegetable rennet in the production of fresh cheeses, looking for more sustainable alternatives to animal rennet. Internationally and nationally, the demand for fresh cheeses is increasing, highlighting the need for more efficient production methods. The...
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| Format: | bachelorThesis |
| Izdano: |
2024
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| Teme: | |
| Online dostop: | http://dspace.utb.edu.ec/handle/49000/17202 |
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